Imperial Sugar
Imperial Sugar

Lemon Earthquake Cake

Lemon Earthquake Cake Imperial


  • 1 1/4 cups shredded sweetened coconut
  • 3/4 cup chopped pecans
  • 12 lemon sandwich cookies, chopped
  • 1 box (15.25 oz) lemon cake mix
  • 1 cup water
  • 1/2 cup oil
  • 3 large eggs
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup salted butter, melted
  • 2 1/2 cups Imperial Sugar Confectioners Powdered Sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup white chocolate chips


  1. Preheat oven to 350°F.
  2. Sprinkle coconut, pecans, and chopped cookies over bottom of a 9 X 13-inch baking dish.
  3. Beat cake mix, water, oil, and eggs in a large bowl for 2 minutes on medium speed until combined. Pour over coconut and pecans.
  4. Beat cream cheese, butter, powdered sugar, vanilla, and salt until combined. Drop spoonfuls of cream cheese mixture over cake batter. Gently swirl into batter with a knife. Sprinkle with white chocolate chips.
  5. Bake for 55-60 minutes until done.
Imperial Sugar Insight

Be sure to use full-fat cream cheese, not the spreadable variety that comes in a tub.

Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.